Piri-piri chicken

Based on 15 ratings

Steven Edworthy

Operations at Kitchen Stories

Difficulty

Easy 👌
90
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
1 kg chicken leg
1½ tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
½ tsp pepper
1 clove garlic
Thai chilis
red bell pepper
lemon
1 tsp brown sugar
½ tsp smoked paprika powder
½ tsp chili flakes
50 ml olive oil
oil (for frying)
Metric
Imperial

Utensils

  • bowl
  • 2 ovens
  • cutting board
  • knife
  • food processor
  • cast iron pan
  • tongs
  • baking sheet

Nutrition per serving

Cal
678
Protein
42 g
Fat
53 g
Carb
6 g
  • Step 1/5

    Add chicken legs, salt, garlic powder, onion powder, thyme, and pepper to a bowl. Massage the spice mixture into the chicken and let marinate for at least 30 min.
    • 1 kg chicken leg
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp thyme
    • ½ tsp pepper
    • bowl

    Add chicken legs, salt, garlic powder, onion powder, thyme, and pepper to a bowl. Massage the spice mixture into the chicken and let marinate for at least 30 min.

  • Step 2/5

    Preheat oven to 200°C/400°F. Peel the garlic, stem the chilis, and core and roughly chop the red bell pepper. Add everything to a food processor with brown sugar, salt, chili flakes, smoked paprika powder, lemon juice, and olive oil. Process until smooth.
    • 1 clove garlic
    • Thai chilis
    • red bell pepper
    • 1 tsp brown sugar
    • ½ tsp salt
    • ½ tsp chili flakes
    • ½ tsp smoked paprika powder
    • lemon
    • 50 ml olive oil
    • oven
    • cutting board
    • knife
    • food processor

    Preheat oven to 200°C/400°F. Peel the garlic, stem the chilis, and core and roughly chop the red bell pepper. Add everything to a food processor with brown sugar, salt, chili flakes, smoked paprika powder, lemon juice, and olive oil. Process until smooth.

  • Step 3/5

    Heat a cast iron pan with a thin layer of oil until the oil just starts to smoke. Fry the chicken for approx. 2 – 3 minutes on both sides until slightly charred.
    • oil (for frying)
    • cast iron pan
    • tongs

    Heat a cast iron pan with a thin layer of oil until the oil just starts to smoke. Fry the chicken for approx. 2 – 3 minutes on both sides until slightly charred.

  • Step 4/5

    Transfer the chicken thighs to a baking sheet and bake at 200°C/400°F for approx. 20 min., or until cooked through.
    • baking sheet

    Transfer the chicken thighs to a baking sheet and bake at 200°C/400°F for approx. 20 min., or until cooked through.

  • Step 5/5

    Remove the chicken from the oven and cover in the chili sauce. Transfer back to the oven and bake for approx. 5 min. more. Remove from the oven and allow to rest for approx. 10 min. Serve with French fries and a side salad, if desired. Enjoy!
    • oven

    Remove the chicken from the oven and cover in the chili sauce. Transfer back to the oven and bake for approx. 5 min. more. Remove from the oven and allow to rest for approx. 10 min. Serve with French fries and a side salad, if desired. Enjoy!